Eye-Openers: Why restaurants don’t spare the air

Lamb leg a la ficelle hanging over the wood fired oven at Camino in Oakland. Photo: The Chronicle

From the local scene:

Ever wonder why restaurants and their wood-burning ovens are exempt from Bay Area Spare-the-Air days? [CBS]

Thomas Keller talks about his Yountville retail store, Finesse: “I have no huge goals with Finesse to take over the retail world. We want to share with our guests and family and friends what a lot of them have been asking for … access to items they want to see and want to purchase from the restaurant.” [San Francisco Chronicle]

Luke Tsai reviews Oralia’s Kitchen in El Cerrito, which features the cuisines of El Salvador, Mexico, and Louisiana: “The result is a funky hybrid: part taqueria, part fast-food joint, part small-town family restaurant.” [East Bay Express]

10 farm and food projects that inspired the world in 2013. [Over Grow]

Norwegians advised to reduce cinnamon consumption: “Anyone choosing to heed advice, therefore, may have to eat less skillingsboller – a cinnamon snack from Denmark popular in Norway – this Christmas.” [Ice News]